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cream of tomato soup

by nancy stone

Ingredients

  • 2 tbl olive oil
  • 2 carrots diced
  • 2 onions diced
  • 6 cloves garlic minced
  • 2-35 oz cans san marzano plum tomatoes
  • 1/4 tsp allspice
  • 1/4 cup torn fresh basil leaves
  • 1-32 oz carton chicken broth
  • 2 tbl sugar
  • salt & pepper
  • 2 cups cream or half-and-half

Instructions

  1. saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes.
  2. add tomatoes, allspice, basil, chicken broth. sugar, salt & pepper.
  3. bring to a boil.
  4. cover and simmer for 50 minutes.
  5. puree the soup with a hand blender
  6. add the cream and heat through.